Medaglioni Pepe Nero Recipe
Medallions of beef tenderloin with black pepper, brandy and cream sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beef
Season the beef tenderloin medallions with salt and freshly cracked black pepper on both sides.
- 2
Sear the Medallions
In a skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the seasoned beef medallions and sear for about 3-4 minutes on each side, or until they reach your desired doneness. Remove the medallions from the skillet and set them aside to rest.
- 3
Make the Sauce
In the same skillet, lower the heat and add the remaining tablespoon of butter. Once melted, add the crushed black peppercorns and sauté for about 30 seconds. Carefully add the brandy to the skillet, scraping any browned bits from the bottom. Allow it to reduce for about 2 minutes.
- 4
Finish the Sauce
Stir in the heavy cream and let it simmer for another 3-4 minutes until the sauce thickens slightly. Adjust seasoning with salt if needed.
- 5
Serve
Return the beef medallions to the skillet and coat them with the sauce. Serve immediately, garnished with additional cracked black pepper if desired.
